Lemon & Garlic Mushroom Prawn Salad

Lemon & Garlic Mushroom Prawn Salad

This salad not only tastes great, it looks impressive too!
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Cuisine Dairy Free, Diabetes Friendly, Gluten Free, High Fiber, Low Carbohydrate, Mediterranean, Quick Easy, Salads & Vegetables, Special Occasions
Servings 4 People


  • 400 g Mushrooms Thickly sliced
  • 2 Tbsp Olive Oil
  • 2 Tbsp Lemon Juice
  • 2 pcs Garlic Cloves Crushed
  • 2 Tbsp Sweet Chilli Sauce
  • 1 Tbsp Brown Sugar
  • 1 Salt & Ground Black Pepper
  • 24 pcs Cooked King Prawns Peeled and deveined
  • 1 Bunch Rocket Shredded
  • 2 pcs Lebanese Cucumber Sliced
  • 250 g Small Cherry Tomatoes
  • 1 pc Large Avocado


  • Place mushrooms into a ceramic bowl. Combine olive oil, lemon juice, garlic, sweet chilli, brown sugar, salt and pepper in a screw-top jar. Shake well to combine. Pour over the mushrooms, stir to coat the mushrooms. Cover and set aside for 30 minutes to marinade.
  • Preheat a barbecue plate on high heat. Add mushrooms and cook, tossing, for 4 to 5 minutes until tender and golden. Transfer to a plate. Cool 10 minutes.
  • Place prawns, rocket, cucumber, tomatoes and avocado into large bowl. Add mushrooms and their juice. Season with salt and pepper. Toss gently to combine. Serve.


Calories :343
Kilojoules :1435
Fat :12.5
Carbohydrate :16
Protein :41.5
Cholesterol :270
Sodium :767.5
Saturated Fat :2
Fiber :4
Calcium :276
Sugar :12
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